Can I use canned chicken instead of rotisserie chicken?

While rotisserie chicken offers superior flavor, canned chicken will work in a pinch. Be sure to drain it well and perhaps add a touch more seasoning since canned chicken can be milder in flavor. You might also consider adding a tablespoon of olive oil to compensate for the lower fat content.

Why is my sauce lumpy?

Lumps usually happen when cold ingredients like sour cream or cream cheese are added too quickly to the hot roux. The solution is to let your cream cheese come to room temperature before starting, and add it in small pieces, allowing each addition to melt completely before adding more. Constant whisking is also key!

Can I make these enchiladas vegetarian?

Absolutely! Replace the chicken with a mixture of black beans, corn, and sautéed vegetables like zucchini, bell peppers, and spinach. Use vegetable broth instead of chicken broth in the sauce. The creamy sauce works wonderfully with vegetable fillings.

How do I prevent soggy enchiladas?

For the best texture, don't overfill your tortillas, make sure your sauce isn't too thin, and don't let assembled enchiladas sit too long before baking. If making ahead, consider storing the components separately until just before baking time.

White Chicken Enchiladas Recipe

Description

These creamy White Chicken Enchiladas are a comforting, family-friendly main course featuring tender rotisserie chicken, flavorful spices, melty Monterey Jack cheese, and a luscious homemade white sauce. Perfect for an easy weeknight dinner or a crowd-pleasing gathering, these enchiladas bake up golden and bubbly with zesty green chiles and fresh lime juice for a bright finish.

Ingredients

Units Scale

Enchiladas

3 cups rotisserie chicken, shredded
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups (226 g) Monterey Jack cheese, shredded, divided
8 large flour tortillas

White Sauce

3 tablespoons unsalted butter
1 teaspoon garlic, minced
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup (240 g) chicken broth
4 ounces (1/2 package) cream cheese, softened
1/2 cup (115 g) sour cream
1 can (4-ounce) green chiles

Garnish

Cilantro, chopped
Lime wedges

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Instructions

Prepare Oven & Dish: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
Mix Chicken Filling: In a large bowl, combine shredded rotisserie chicken, lime juice, chili powder, onion powder, garlic powder, kosher salt, black pepper, and 1 cup of shredded Monterey Jack cheese. Mix until everything is evenly coated and well combined.
Fill and Roll Tortillas: Working one at a time, spoon about ½ cup of the chicken mixture onto each tortilla. Roll them tightly and arrange seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
Make White Sauce: In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook until fragrant, about 1 minute. Whisk in the flour, kosher salt, and black pepper, stirring for about 2 minutes until the mixture is golden.
Finish Sauce: Gradually pour in the chicken broth, whisking constantly to avoid lumps. Add cream cheese and sour cream, then cook and stir over medium heat until the mixture is completely smooth. Stir in the green chiles and combine well.
Assemble Enchiladas: Pour the white sauce evenly over the rolled tortillas in the baking dish, spreading to cover. Sprinkle the remaining 1 cup of Monterey Jack cheese evenly on top.
Bake: Place the baking dish in the preheated oven. Bake for 25-30 minutes, until the cheese is melted, bubbly, and slightly golden. If you prefer a more golden top, broil for 2-3 extra minutes, keeping a close watch.
Garnish and Serve: Remove from the oven and top with chopped fresh cilantro. Serve hot with lime wedges on the side for an extra burst of flavor.

Notes

For added flavor, use a mix of cheddar and Monterey Jack cheese.
Flour tortillas are easier to roll, but you can use corn tortillas if preferred.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
To make this dish spicier, add some chopped jalapeños or extra green chiles to the filling.

Nutrition

Serving Size: 1 enchilada
Calories: 390
Sugar: 2g
Sodium: 570mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 22g
Cholesterol: 80mg